I’m revealing my Easy Rotisserie Chicken Casserole with a simple twist that puts a fresh spin on leftover chicken and stuffing.

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Whenever I need a no-fuss winner I turn to a casserole that somehow tastes like Sunday dinner even if it’s Tuesday. This Easy Comfort Food Casserole idea started as a cleanup-the-fridge trick that uses shredded rotisserie chicken and boxed seasoned stuffing mix, and now it’s my go-to for potlucks.

There’s something about the way the flavors fold together that makes you wanna steal a fork before it’s out of the oven. It’s part Rotisserie Chicken And Dressing nostalgia, part simple weeknight magic, and a little messy, which I like, cause it means real food not a Pinterest showpiece.

Ingredients

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Rotisserie chicken: Lean protein punch, reheats well, adds flavor and easy comfort.
Stuffing mix: Mostly carbs and sodium, so filling but watch the salt.
Cream of chicken soup: Adds creaminess lots of sodium and some fat, convenience.
Eggs: Bind everything, add protein and moisture, simple pantry staple.
Peas and carrots: Veg boost for fiber vitamins and color, slightly sweet.
Cheddar cheese: Sharp flavor, adds fat and salt, golden melty topping.
Butter: Rich fat that browns and moisten the stuffing, richer taste.
Onion and celery: Aromatics, add flavor and slight crunch, low calories.

Ingredient Quantities

3 cups shredded rotisserie chicken about 1 medium bird

6 oz boxed seasoned stuffing mix (about 6 cups)

1 can (10.5 oz) condensed cream of chicken soup

1 1/2 cups chicken broth, warmed

4 tbsp unsalted butter, melted

1/2 cup milk

2 large eggs, beaten

1 cup frozen peas and carrots, thawed

1 small onion finely diced (about 1/2 cup)

2 stalks celery diced (about 1/2 cup)

1 cup shredded sharp cheddar cheese

1 tsp poultry seasoning

1/2 tsp kosher salt

1/4 tsp black pepper

2 tbsp chopped fresh parsley for garnish optional

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch baking dish; warm the 1 1/2 cups chicken broth in a microwave or small saucepan until hot but not boiling.

2. Melt all 4 tablespoons butter, reserve about 2 tablespoons, then heat those 2 tablespoons in a skillet over medium heat and saute the diced onion and celery until soft, about 4 to 5 minutes, then remove from heat.

3. In a large bowl combine the 6 oz stuffing mix, warmed chicken broth, the remaining melted butter, the can of cream of chicken soup, 1/2 cup milk, the 2 beaten eggs, 1 teaspoon poultry seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, stir until the stuffing is evenly moistened.

4. Fold in the 3 cups shredded rotisserie chicken, the thawed 1 cup peas and carrots, the sauteed onion and celery, and about 3/4 cup of the shredded cheddar cheese, mix until everything is evenly distributed.

5. Spoon the mixture into the prepared baking dish and press it down gently so it’s even, sprinkle the remaining 1/4 cup cheddar over the top.

6. Bake uncovered for 25 to 30 minutes, until the casserole is set in the middle and the top is golden and the cheese is melted; if the top is getting too brown cover loosely with foil.

7. Let the casserole rest about 8 to 10 minutes to firm up, then sprinkle the 2 tablespoons chopped fresh parsley over the top if you like and serve warm.

Equipment Needed

1. 9×13 inch baking dish (well greased)
2. Oven (preheat to 350°F)
3. Small saucepan or microwave-safe bowl (to warm the chicken broth)
4. Skillet or frying pan (for sautéing onion and celery)
5. Large mixing bowl and rubber spatula or wooden spoon (for combining and pressing the mixture)
6. Measuring cups and spoons (1/2 cup, 1 1/2 cup, tablespoons and teaspoons)
7. Cutting board and chef’s knife (for dicing onion and celery)
8. Whisk or fork and a small bowl (to beat the eggs)
9. Oven mitts and a sheet of aluminum foil (cover loosely if the top browns too fast)

FAQ

Q: Can I use leftover or fresh cooked chicken instead of a rotisserie bird? A: Yes, just shred about 3 cups cooked chicken. Leftovers, poached breasts or baked thighs all work fine. If your chicken is still raw cook it first, you don't want raw meat in the casserole.

Q: Can I make this ahead or freeze it? A: Yep. Assemble and cover, then refrigerate up to 24 hours before baking. For freezing, assemble in a freezer safe dish and freeze up to 2 months; thaw overnight in fridge then bake as directed. You can also bake, cool, freeze in portions and reheat later.

Q: How do I get a crispy top without drying the casserole out? A: Stir a few extra tablespoons of melted butter into the stuffing topping or sprinkle 1 cup Panko or crushed crackers mixed with 2 tbsp butter over the top, then bake until golden. If it browns too fast put foil on and finish baking.

Q: Can I swap the boxed stuffing or make this gluten free? A: Use any seasoned stuffing mix you like or 6 cups cubed bread tossed with the same seasonings and warmed broth. For gluten free use a GF stuffing mix or GF bread cubes, you may need a touch less broth so it doesn't get soggy.

Q: How can I cut the sodium or make the dish lighter? A: Use low sodium cream of chicken or a homemade white sauce, low sodium chicken broth and unsalted butter. Taste before adding the listed 1/2 tsp kosher salt and skip or reduce it if your soup or stuffing is already salty.

Q: How long will leftovers keep and best way to reheat? A: Store in the fridge 3 to 4 days. Reheat covered in a 350 F oven about 20 to 25 minutes until hot, or microwave single portions until warmed through. Add a splash of broth or cover with foil to keep it from drying out.

Easy Rotisserie Chicken Stuffing Casserole Recipe Substitutions and Variations

3 cups shredded rotisserie chicken: swap for 3 cups cooked shredded turkey, or 2 cans (10–12 oz total) drained canned chicken, or any leftover roasted chicken you’ve got on hand.
6 oz boxed seasoned stuffing mix (about 6 cups): use about 6 cups cubed day-old bread tossed with 4 tbsp melted butter and 1 tsp poultry seasoning, or a 6 oz gluten-free stuffing mix if you need GF.
1 can condensed cream of chicken soup: sub with 1 cup quick homemade white sauce (2 tbsp butter + 2 tbsp flour cooked, whisk in 1 cup milk and 1/2 cup chicken broth), or use cream of mushroom or cream of celery instead.
1 cup shredded sharp cheddar cheese: swap with 1 cup Monterey Jack, Colby, Gruyere, or even mozzarella for a milder, gooier finish.

Pro Tips

1) If your casserole ever comes out a bit soggy, try drying the stuffing first. Toast the boxed mix briefly in a dry skillet or bake it for 6 to 8 minutes until it smells nutty, or cut the warmed broth by about 1/4 cup. Also squeeze excess water out of the thawed peas and carrots, that little bit of moisture makes a big difference.

2) Amp up the flavor by cooking the onions and celery a touch longer, get them soft and a little browned, add a crushed garlic clove while they cook. A splash of white wine or a teaspoon of Dijon mixed into the wet ingredients really wakes it up, and stir in fresh parsley or thyme at the end for brightness, dont add delicate herbs too early or theyll fade.

3) For a great top texture mix 1/2 cup panko or crushed buttery crackers with 1 to 2 tablespoons melted butter and sprinkle over the casserole before baking. If you like brown bubbly cheese, turn on the broiler for 1 to 2 minutes at the end but watch it, it can go from perfect to burnt real quick.

4) Make ahead and leftovers tips: you can assemble the dish a day ahead and keep it covered in the fridge, it’ll save time and the flavors meld. For freezing, portion into single servings, thaw in the fridge overnight and reheat covered with a splash of broth if it seems dry, dont overbake when reheating or the chicken will get tough.

Easy Rotisserie Chicken Stuffing Casserole Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m revealing my Easy Rotisserie Chicken Casserole with a simple twist that puts a fresh spin on leftover chicken and stuffing.

Servings

servings

Calories

376

kcal

Equipment: 1. 9×13 inch baking dish (well greased)
2. Oven (preheat to 350°F)
3. Small saucepan or microwave-safe bowl (to warm the chicken broth)
4. Skillet or frying pan (for sautéing onion and celery)
5. Large mixing bowl and rubber spatula or wooden spoon (for combining and pressing the mixture)
6. Measuring cups and spoons (1/2 cup, 1 1/2 cup, tablespoons and teaspoons)
7. Cutting board and chef’s knife (for dicing onion and celery)
8. Whisk or fork and a small bowl (to beat the eggs)
9. Oven mitts and a sheet of aluminum foil (cover loosely if the top browns too fast)

Ingredients

3 cups shredded rotisserie chicken about 1 medium bird
6 oz boxed seasoned stuffing mix (about 6 cups)
1 can (10.5 oz) condensed cream of chicken soup
1 1/2 cups chicken broth, warmed
4 tbsp unsalted butter, melted
1/2 cup milk
2 large eggs, beaten
1 cup frozen peas and carrots, thawed
1 small onion finely diced (about 1/2 cup)
2 stalks celery diced (about 1/2 cup)
1 cup shredded sharp cheddar cheese
1 tsp poultry seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped fresh parsley for garnish optional

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish; warm the 1 1/2 cups chicken broth in a microwave or small saucepan until hot but not boiling.
Melt all 4 tablespoons butter, reserve about 2 tablespoons, then heat those 2 tablespoons in a skillet over medium heat and saute the diced onion and celery until soft, about 4 to 5 minutes, then remove from heat.
In a large bowl combine the 6 oz stuffing mix, warmed chicken broth, the remaining melted butter, the can of cream of chicken soup, 1/2 cup milk, the 2 beaten eggs, 1 teaspoon poultry seasoning, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, stir until the stuffing is evenly moistened.
Fold in the 3 cups shredded rotisserie chicken, the thawed 1 cup peas and carrots, the sauteed onion and celery, and about 3/4 cup of the shredded cheddar cheese, mix until everything is evenly distributed.
Spoon the mixture into the prepared baking dish and press it down gently so it’s even, sprinkle the remaining 1/4 cup cheddar over the top.
Bake uncovered for 25 to 30 minutes, until the casserole is set in the middle and the top is golden and the cheese is melted; if the top is getting too brown cover loosely with foil.
Let the casserole rest about 8 to 10 minutes to firm up, then sprinkle the 2 tablespoons chopped fresh parsley over the top if you like and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.